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2014

VALDEMONJAS
TECHNICAL DATA SHEETS
Most probably the most difficult harvest we
have known since our debut in the 90s. The
extreme drought could only be softened by
the greatness of the land.
We had to prune the racemes to adjust the
load to the lack of rain, in order to avoid
overburdening the plant.
We harvested step by step: first, the plants
with higher risk of dehydration, then the
highly vigorous vines from cooler areas,
and finally the areas with the highest
potential where plants were well balanced
and optimally matured.
One month of harvesting for a crop lessened
by over 20%. It was therefore an atypical
year for EL PRIMER BESO, which received not
only grapes from its entitled terroirs (Patio
and Gallinero), but also from others (Platea
and Balcn) with high-quality potential.
We harvested very selectively, in 2 or
3 steps, according to each plants develop-
ment stage. We started on September 20th
at 5:30 AM. With torches, we picked the
first racemes in the Gallinero at a tempe-
rature of 10.5C. We finished harvesting on
October 12th, day of the Pilar.
For this EL PRIMER BESO, we destemmed and
selected slightly by removing stalks, we
squeezed directly into the inerted and
refrigerated tank. Without waiting, we
started the alcoholic fermentation by brin-
ging in some oxygen and maintaining a
temperature for fermentation at white
wine level. We cut macerations short and
immediately after, pressed mildly to avoid
the herbaceous and astringent aromas
caused by skins and seeds at early matura-
tion stage. We extracted only the prime of
a young and delicate wine. Malolactic
fermentation started in the tank, without
problems.
Before October ended, EL PRIMER BESO was
ready for tank ageing, which Luca
DAttoma established at 6 months.
2012 Vintage
EL PRIMER BESO is elaborated with grapes
that originate from the coolest and most
vigorous areas of Valdemonjas (Patio, Galli-
nero). These are young-harvested grapes,
picked at dawn so as to maintain their tur-
gidity and freshness.
From vivid-coloured and cheerful musts,
after subtle fermentations as brief as forth-
right and intense arises an audacious
wine, a storm of aromas and sensations,
which take you back to that first kiss. The
label, designed by Pati Nez, was inspired
by a 19th-century engraving and suggests
nature and history.
EL PRIMER BESO
The first kiss
Eye: cherry red, clear and shiny.
Nose: clean aromas, slight fresh red
berries aromas.
Mouth: fresh and accessible at first,
with a final explosion of red berries;
buttery notes; light and balanced, with
present tannins but sweet. Easy to sip.
Serving temperature: 16-18 C.
Conservation time: approximately
5 years.
Best serving: three-month bottled.
Tasting note
Other
characteristics
Grape variety: tempranillo.
Vineyard: over 15 years of age; Cordon
de Royat spur-training system, double
variant.
Terroirs (domain of Valdemonjas):
Patio, Gallinero and small selection from
Platea and Balcn (Quintanilla de
Arriba).
Type of soil: limestone with a pH over
8, light and deep soils.
Alcohol content: 13% vol.
Elaboration: fermentations and ageing
in stainless tank. Bottled in May, 2013.
Bottle: Burgundy-styled Ecova Amiga,
light and compact, 75 cl.
Box: 6 flat-laying bottles in cardboard
box.
It was the first harvest, planned from the
field with Luca DAttoma with the objective
of combining the freshness with light ripe-
ning processes, without excesses, in a year
where the plant drained all resources of
the soil.
We started harvesting very early: on Sep-
tember 29th , at dawn. With torches, we
picked the first racemes of the Anfiteatro,
which reached the winery in the early
hours of the morning, at a temperature of
6/8 degrees.
We destemmed and selected the grapes by
removing stalks, then moved almost wit-
hout squeezing to the inerted and refrige-
rated tank. We carried out a prefer-
mentation to extract as many aromas as
possible, then followed seven days of frank
fermentation and five days of maceration.
Afterwards, we pressed very lightly so as
to extract the very prime of the wine avoi-
ding stridency and bitterness. Malolactic
fermentation started slowly and without
problems in the tank, for part of the load.
Ageing was carried out in barrels of 225
and 500 litres not to saturate the wine with
wood, but only round it up and accompany
it. The vintage was bottled on December
29th, 2012, celebrating the coming of the
New Year.
2011 Vintage
In the Anfiteatro, Palco, Galera and Tri-
buna terroirs, find their origin these deli-
cate, selected grapes, of early-ripeness. The
wine obtained after laid-back fermenta-
tions is educated from ten to twelve months
within the finest oaks. A combination of
wisdom, tradition, respect for origins and
a hint of rebellion. A wine born to be sha-
red made for those unhurried moments
with friend, when time stands still.
ENTRE PALABRAS
Between words
Eye: full and intense ruby.
Nose: powerful and complex aromas
of ripe black berries, and slight
aromas of roasted coffee and dark
chocolate.
Mouth: delicate and cool of ripe but
not yet confited fresh black berries.
Presence of balsamic woods, fine and
elegant tannins and light roasted
cacao. Long but medium-lasting sip.
Serving temperature: 16-18 C.
Conservation time: beyond 2020.
Best serving: starting from 2014.
Tasting note
Other
characteristics
Grape variety: tempranillo.
Vineyard: over 15 years of age; Cordon
de Royat spur-training system, double va-
riant.
Terroirs (domain of Valdemonjas):
Anfiteatro, Galera and Palco (Quintani-
lla de Arriba).
Type of soil: limestone with a pH above
8, deep soils formed from the dragging
of the surrounding shelves, of fine tex-
ture, permeable, over layers of deep clay.
Alcohol content: 14% vol.
Elaboration: alcoholic fermentation in
stainless tank, malolactic fermentation
partially in barrel.
Ageing 12 months in barrel of 500 and
225 litres of French and American oak
and bottled since March 2013.
Bottle: Burgundy-styled Ecova Amiga,
light and compact, 75 cl.
Total production: 2.770 bottles.
Box: 6 flat-laying bottles in cardboard
box.
2011 Vintage
For this the first harvest planned from the
field with Luca DAttoma, we tried to keep
the freshness of the best grapes of the te-
rroirs showing the most balanced ripeness.
Terroirs whose production was limited and
strictly adapted to the resources of the soil
and the vintage. These, on September 24th,
were the last harvested in a premature crop.
At the brisk of dusk, with torches, we picked
these selected racemes of the Balcn and
Platea, at a temperature of 10C.
We destemmed and selected carefully,
removing not only stems but also grapes
which were not ripe.
Without squeezing, we placed part of the
crop in a tank and the rest in barrels, which
were opened on one side for the occasion,
as well as inerted so as to avoid oxidation.
We made the pre-fermentation last as long
as we could. A pre-fermentation intended to
extract as many aromas as possible, then
nine days of frank fermentation, followed
by five days of maceration. Afterwards, we
pressed very lightly so as to extract the
very prime of the wine avoiding tannicity.
Malolactic fermentation started slowly and
without problems in the tank, integrally in
the barrels.
Ageing was mainly carried out in 225 l ba-
rrels and some of 500 l not to saturate
the wine with wood, but only round it up
and accompany it. The vintage was bottled
on May 15th 2013, a favourable day accor-
ding to the biodynamic calendar.
Wine with refined elegance, power and
complexity. Intense, concentrated and ex-
plosive fruits that find their origin in the
privileged slopes of Valdemonjas parcel:
Balcn, Platea and Butaca. The grapes go
through an intense and well-balanced ripe-
ning process, and finish their fermentation
and maceration in micro containers.
This wine is structured but easy to drink,
full of character and carefully tucked in
and refined from twelve to fourteen
months in the best of French oaks, with
hints of Hungarian woods.
LOS TRES DONES
The three gifts
Eye: full and intense ruby.
Nose: powerful and complex aromas
of ripe black berries, and slight
aromas of roasted coffee and dark
chocolate.
Mouth: delicate and cool of fresh ripe
black berries. Presence of balsamic
woods, very fine, sweet and elegant
tannins; and light roasted cacao.
Medium-bodied but long lasting sip.
Serving temperature: 18-20 C.
Conservation time: beyond 2020.
Best serving: starting from 2014.
Tasting note
Other
characteristics
Grape variety: tempranillo.
Vineyard: over 15 years of age; cultiva-
ted in espalier, with Cordon de Royat
spur-training system, double variant.
Terroirs (domain of Valdemonjas):
Balcn and Platea (Quintanilla de
Arriba).
Type of soil: limestone with a pH above
8.2, medium-depth soils (2 meters),
north-exposed slopes made of fine-textu-
red, permeable soils, over layers of deep
clay.
Alcohol content: 14,5% vol.
Elaboration: alcoholic fermentation in
open barrel and stainless tank; and ma-
lolactic fermentation in barrel.
Ageing of 14 months in 225-l and 500-l
barrels made of French and Hungarian
oak; bottled since May 2013.
Bottle: Burgundy-styled Ecova Amiga,
light and compact, 75 cl; Bourgogne Tra-
dition 2 for the magnums.
Total production: 2,350 bottles of 75 cl
and 350 magnums.
Box: 6 flat-laying bottles in cardboard
box / one-bottle wooden box.
2011 Vintage
Barely arrived, we did nothing more than
observing and looking after the domain. It
was a perfect year, no excess, with a won-
derful autumn for ripening processes. All
1,760 kg of grape were harvested on
September 29 in the early hours of the
morning; and reached the winery at a tem-
perature of 16C.
We destemmed and selected the grapes
carefully, and placed them directly without
squeezing into the two 225-l Bordeaux
barrels, with open lid, which had been pre-
pared for the occasion.
For the first time, we were elaborating wine
in an open barrel, which had nonetheless
been previously inerted with dry ice.
Fermentation started spontaneously, leaving
us as mere observers of what was happe-
ning. Eight day of fermentation, five days of
maceration and a very slight pressing to to
extract the very prime of the wine. Malolac-
tic fermentation started directly and without
problems. After 35 days, the wine was ready
for ageing. There was no need to analyse
for us to realise the intrinsic quality of the
matter: a complexity, power and persistence
that we had never experienced before.
Ageing was carried out in 100% new
French barrels with three transfers to first
fill barrels; 18 months in total. We used
extra fine grain T5 Taransaud barrels,
semi-toasted casks that were naturally
dried for 60 months. The vintage was
bottled on September 8th 2011.
This is the crown jewel of our project. The
grapes are the result of a respectful and
fair viticulture, and are cultivated in com-
pliance with wine-making traditions. The
sixty-year-old tinto fino vine trees all simi-
lar but nonetheless different from one
another are adapted to the extreme weat-
her conditions of our land. Shaped up by
Time, they bear fruits, which are as scarce
as balanced, concentrated, complex, uni-
que and unrepeatable. Fruits that give
birth to an exclusive wine of its own cha-
racter, refined during twelve to fourteen
months within imperial barrels from
French master coopers.
ABR LAS ALAS
I opened my wings
Eye: full and intense ruby.
Nose: powerful and complex aromas
of fully ripe black berries. Roasted
coffee and dark chocolate.
Mouth: powerful and cool, of fresh
and ripe but not yet confited black
berries. Presence of balsamic woods,
fine and elegant tannins; and slightly
roasted cacao. Long and persistent sip.
Serving temperature: 18-20 C.
Conservation time: beyond 2025.
Best serving: from 2013.
Tasting note
Other
characteristics
Grape variety: tempranillo.
Vineyard: over 60 years of age;
traditional goblet training.
Terroir: Nogal de la Valera, a south-
exposed parcel on the right bank of the
Duero, at 805 meters above sea level
located in La Horra (Burgos).
Type of soil: limestone, superficial per-
meable sand texture over deep clay.
Alcohol content: 15% vol.
Elaboration: open-barrel alcoholic fer-
mentation; malolactic fermentation in
barrel.
Ageing 18 months in T5 Taransaud ba-
rrels; bottled since September 2011.
Bottle: stylish and heavy Burgundy-
styled Tendance Antique, 75 cl.
Label: the drawing finds its origin
in a 19th-century engraving, taken from
the patent for a flying machine
presented in the United States.
Total production: 250 numbered bottles
divided into 25 batches of 5 bottles each
(40% for export).
Box: 6 flat-laying bottles in cardboard
box/one-bottle wooden box.
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